Festive Class: Hakka Rice Dumplings
Duan Wu Jie is a widely celebrated festival amongst the Chinese, to pay respect to the patriotic poet, Qu Yuan.
You will be learning 2 types of dumplings.
Here's simplier way of cooking Bak Chang from 3 to 1 hour, using a blend of calrose rice and glutinous rice to reduce the stickiness for easier digestion. In this lesson, you'll learn to prepare the raw rice, leaves and braise the meat, and thereafter wrap the dumplings before steaming them altogether. The taste of homemade 粽子 is duly amazing and non-comparable with those sold in the stores. Don't miss this chance to taste one.
The second dumpling you will learn is Hakka rice dumplings which are totally different from the Hokkien, Cantonese or Teochew kind. They don't use whole rice grains but glutinous rice flour to form a dough and wrap with a delicious savoury pork filling flavoured with mei chye and chye poi. Unless you have a Hakka friend who'd offer you one to savour , it's unlikely this can be purchased in the stores. The cooking time is much shorter than the rest which need long boiling hours.